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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 Fat Rascals 119g Recipe makes 8 Fat Rascals) |
||
| Calories 371 | ||
| Calories from Fat 159 | (42%) | |
| Amount Per Serving | %DV | |
| Total Fat 17.7g | 27% | |
| Saturated Fat 10.8g | 53% | |
| Monounsaturated Fat 4.8g | ||
| Polyunsaturated Fat 0.9g | ||
| Trans Fat 0.0g | ||
| Cholesterol 77mg | 25% | |
| Sodium 156mg | 6% | |
| Potassium 163mg | 4% | |
| Total Carbohydrate 48.5g | 16% | |
| Dietary Fiber 2.4g | 9% | |
| Sugars 15.8g | ||
| Protein 5.8g | 11% | |
Betty's of York Tea Room Fat Rascals - Fruit Buns/Scones
By: French Tart
Mar 10, 2008
When I worked in York, I used to nip down to Betty's of York Tea Rooms in my lunch break and treat myself to one of these delicious buns! Actually, they are a cross between a bun and a scone, and Betty's Fat Rascals differ from some other recipes, as they have whole blanched almonds and glace cherries on top! The origin of the name is unknown, but they are thought to have been made since the mid 19th Century - under the name of Fat Rascals! They originate from Yorkshire and Durham, and are very popular in most bakeries in the North East of England. These tasty fruit and peel buns are wonderful with a cuppa, to take on a picnic or, to tuck into a lunch box for the hungry workers and children! The original recipe uses lard, probably where the word "Fat" comes from - but I am not a lover of lard, so I have specified butter. A poignant historical note: A few years after Betty’s opened its doors in York war broke out, and Betty’s – in particular the basement ‘Betty’s Bar’ – became a favourite haunt of thousands of airmen stationed around York. ‘Betty’s Mirror’, on which many of them engraved their signatures with a diamond pen, remains on display today as a fitting tribute to their bravery, as obviously, some never came back. (NB: I note that a reviewer has said these are NOT Betty's Fat Rascals!! Well of course they aren't, as I don't have the "secret" recipe - but they are a very close match! There are dozens of Fat Rascals recipes throughout Yorkshire, this recipe is as close as you will get outside Betty's Tea Room! Enjoy them as a typical Yorkshire treat, as I still do in France!)
8 -10 Fat Rascals
Ingredients
- 100 g butter, softened
- 250 g plain flour
- 75 g currants
- 50 g mixed citrus peels
- 1 1/2 teaspoons baking powder
- 75 g golden caster sugar
- 150 ml whipping cream or sour cream or creme fraiche
- 1 egg, beaten
- glace cherries, for decoration
- blanched almond, for decoration (whole)
Directions
1
Pre-heat the oven to 220C/425F/Gas 7 and grease or line a baking sheet, or a cookie sheet.2
Rub the butter into the flour until it resembles breadcrumbs.3
Add the remaining dry ingredients and mix well.4
Add the cream and mix to a stiff paste - a firm dough.5
Roll the mixture out on a floured board, to about 1" thickness and stamp out rounds, of about 3" in diameter. ( You can also shape the fat rascals by hand; take a piece of dough, about the size of a small egg, and make a small ball - flatten it out slghtly into bread roll shapes - like a bread bap shape.)6
Arrange them on the greased baking tray and glaze them generously with the beaten egg.7
Then place 2 whole blanched almonds on top with a halved glace cherry for decoration - pushing them down gently into the dough, so they do not fall off during baking!8
Bake for 15 to 20 minutes, or until they have risen and are golden brown.9
Allow to cool on a wire cooling rack.10
Store them in an airtight tin for up to 4 days.
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Featured Reviews for This Recipe
From: Chef #570804 Halifax Liz
On Sep 2, 2008
Oh my these do bring back memories of my childhood. I never knew they were called Fat Rascals but we used to have our bread (and cakes) delivered in what was called a bread van in N. Ireland. I remember mum buying little buns/scones like these. Also, there was another very popular bun called Paris Buns and I wonder if anyone has ever heard of them or has a recipe. They had coarse sugar on top and would prefer them to the Fat Rascals. Anyway, after all the above reminising I should thank you so much for submitting this recipe which I am going to make again.
From: B & B Lover
On May 13, 2008
This recipe has potential but it is NOT the Fat Rascals that Betty's serves. There is no way to incorporate all that flour with just 150 ml or 5 oz of cream or sour cream, let alone "roll the mixture out." What does it mean to "mix to a stiff paste"? I asked some friends from Leeds and they'd never heard that term, either. I made the recipe as stated, adding more cream to bring the dough together and patted it to a 1" thickness. Baking it for twice the time indicated still produced a doughy interior. Made a second batch with half lard (shortening) and half butter, patting it to 3/4" thickness, produced a better texture, but still had to bake much longer than stated. I will work with these ingredients, but change quantities as our guests from England said the flavor is much like Betty's, but they also need to be shaped by hand, not some cookie cutter.
From: RecipeJedi
On May 16, 2008
YES! I have had these in York at the Bettys tea room that's there. I have also seen the mirror downstairs. I remember they had almonds and a cherry on top. Saved this recipe, thanks.
From: 2Bleu (Bird&Buddha)
On Apr 17, 2008
I just love scones and this is no exception! I used Sunmaid Fruit bits for the currants, and chose sour cream for the liquid. Hurried, I accidentally added the egg to the batter. It just made them fluffy, and may have been the cause for the bottoms to be over-browned. But it didn't change the flavor! This is a wonderfully delicious brunch item. 
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